If you're entertaining while watching your diet, this Baba Ganoush recipe is perfect because it tastes great and is low in fat.
- 1/2 large eggplant
- 1 tbsp.tahini
- 1 clove garlic, crushed
- 1 tbsp. lemon juice
- Pinch paprika
- 1 tbsp. chopped fresh flat leaf parsley
- 2 tbsp. low fat natural yoghurt
- S & P to taste
- Preheat oven to 200C. Line an oven tray with baking paper.
- Dice eggplant skin on and place in bowl. Drizzle with a little olive oil, season with salt and pepper and place on line tray. Bake for 20 mins until cooked. When cooked take out and set aside to cool.
- Place all ingredients into a blender or food processor and mix until desired consistency.
- Season with salt and pepper and extra lemon juice if desired.
- This dip develops over time so make ahead if you can and let sit in the fridge for a few hours.
Servings: 8 Serving size:89g
|Average Serve||Average 100g|
|Energy||215 kJ||241 kJ|
|51 Cal||58 Cal|
|Protein||2.6 g||3.0 g|
|Fat, total||2.6 g||2.9 g|
|- Saturated||0.3 g||0.4 g|
|Carbohydrate||3.1 g||3.5 g|
|- Sugars||2.8 g||3.2 g|
|Sodium||18 mg||20 mg|
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